In practice: Yogurt-based recipes EB 2016 San Diego

Strawberry-rhubarb compote

YINI Cheryl compote 1620x800

Selected for you this week: Strawberry-rhubarb compote, a recipe out of Cheryl Sternman Rules book ‘Yogurt Culture’. This recipe was part of the unique yogurt tasting session at the 4th Yogurt Summit in San Diego.

Ingredients (serving: 1 generous cup compote)

  • ¼ cup sugar
  • Zest of 1 small lime
  • ⅛ to ¼ teaspoon ground cinnamon
  • 6 ounces rhubarb, sliced ¼ inch thick (1½ cups)
  • 8 ounces strawberries, hulled and quartered (about 2 cups)
  • Plain Greek yogurt, sliced strawberries, and fresh lime zest, for serving


In a small bowl, stir the sugar, lime zest, and cinnamon until thoroughly combined. In a 2-quart rectangular (preferably glass) baking dish, combine the rhubarb and strawberries. Sprinkle with the cinnamon-lime sugar and stir well. Let stand for 30 minutes, uncovered and at room temperature, stirring occasionally. After 15 to 20 minutes, preheat the oven to 425°F, with a rack in the center position. Line a baking sheet with foil. Set the baking dish on the baking sheet (in case the compote bubbles over). Roast, uncovered, for 30 minutes, stirring once halfway through, until the juices bubble vigorously and the rhubarb is completely tender. Whisk to dissolve any chunky fruit. Cool completely. (It will thicken further as it cools.)

For each serving, create alternating layers of compote, yogurt, and sliced strawberries in a small jar, glass, or bowl. Top with lime zest. Or simply stir a bit of compote into the yogurt (to taste). Top with the sliced berries and zest.

Scrape into a lidded glass jar or other covered container and refrigerate for up to 2 weeks.

Excerpted from Yogurt Culture, ©2015 by Cheryl Sternman Rule. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Pin It on Pinterest